|Powdered sugar||8 Teaspoon|
|Milk||4 Cup (64 tbs)|
|Custard||4 Cup (64 tbs)|
Beat the whites of eggs until stiff.
Sprinkle 1 tsp of sugar over the whites, beating it constantly until very stiff.
Boil milk in a wide pan with sugar and lower the heat.
Take a egg white at a time and drop it on to the milk, turning it over once after about 2 minutes so that each egg white gets cooked in the shape of a mini-jceberg.
Remove and keep on a serving dish.
See that all the egg whites are used up this way.
Make a custard and pour it into the serving dish.
Place shaped whites of eggs on the custard.